Raw Vegan Gnocchi Recipe

Taken from www.goneraw.com
I tried to replicate the heavy, creamy texture of real gnocchi. The secret to these is a long soak of the starches (if using a flour) and a gentle, closed heating in the dehydrator. Serve with Raw Vegan Tomato Sauce & sprinkle on some Raw Vegan Garlic Parmesan Cheese
Using almond flour (the defatted, dehydrated flour left after making homemade almond milk.
Read more Make sure you grind it into a powder!) these can be low carbohydrate as well.
Because these are made with fat (the nuts) and starch (if using flour) they are very filling, and so I’ve scaled the recipe to serve two. You’ll find with raw foods like this that you need less of a ‘serving size’ to feel satiated. See less

Equipemnt

How to make it

Grind the macadamia nuts in your blender with the salt and water until a smooth cream is formed – this will be about the consistency of yoghurt.

Add the flour and allow to ‘soak’ overnight, in a tightly closed container, in the fridge. This will soften the starches. You can do this step before hand, using just the water, if you prefer – I find it gives a smoother texture to the gnocchi.

Remove – this should be the texture of playdough. Roll into a long rope, about 1 inch in diameter. Cut into small pieces, one inch long.

Using the back of a fork, lay the fork on the counter. Place one piece of gnocchi on the back of the fork and slide/flick it down, forming a little, notched pillow

Place in a glass casserole dish and cover tightly (add a tablespoon of water to the bottom of the dish, if desired). place in dehydrator and warm for 3 hours.